Anyone who has had the opportunity to eat out in Dublin pubs over the last couple of years will see just how much the quality of food on offer has grown. There are now dishes available in Dublin pubs which are as delicious and as beautifully prepared as any meal on offer in the city. Dublin pubs are using the highest quality ingredients to produce vibrant dishes to reflect the palate of modern Dublin.
In this series of recipes in partnership with TheTaste.ie, the Licensed Vintners Association is sharing a small selection of these amazing meals. A taster of the great food you can find in pubs throughout Dublin. #DubPubDishes
About the dish
The milk left at the end of a bowl of cereal is the favourite part for a lot of people. Using this inspiration, the Bracken Court Hotel puts a twist on a classic dessert, something different to the usual flavours. Other classic breakfast flavours are also brought in to enhance the dessert, adding colour and texture to this popular dish.
Serving Size: 4
25g soft brown sugar
Quarter tablespoon of vanilla essence
5g gelatin leaves
55g castor sugar
10ml lemon juice
1 egg yolk
1 lemon – juice and zest
85g castor sugar
55g brown sugar
Pinch of salt
Puffed Wild Rice
10g wild rice
30g icing sugar
1 litre vegetable oil
Dried Orange Slice
Half an orange
Half tablespoon of cinnamon
- Bake the cornflakes and sugar for 5 minutes at 170°C
- Soak the cornflakes in milk and cream for 30 minutes. Then drain.
- Bring 400ml of the strained milk and cream with the sugar and vanilla to a rolling boil.
- Soften the gelatin leaves in cold water.
- Take the milk and cream mixture off the heat and stir in the gelatin. Pour into 4 Dariole moulds and cover with cling film to stop a skin from forming.
- Set in the fridge overnight.
- Simmer all ingredients on a low heat until reduced and thickened.
- Melt the butter. Then add the sugar, juice and zest.
- Stir in the egg yolk. Keep stirring until it thickens and coats the back of a spoon.
- Cool and place in a piping bag.
- Melt the butter. Add sugar and salt and bring to the boil for 5 minutes.
- Stir in porridge and spread on a baking tray.
- Bake for 10 minutes at 160°C. Then stir and bank for a further 8 minutes until golden.
- Allow to cool, then blitz in a food processor.
Puffed Wild Rice
- Heat oil to 180°C.
- Add rice. It will puff straight away.
- Use a sieve to remove rice and put onto a kitchen towel
- Pour icing sugar on top and mix.
Dried Orange Slice
- Slice orange very thin.
- Mix sugar and cinnamon. Then coat the orange with this mixture.
- Bake at 90°C for 3 hours on a wire rack, turning regularly.
Assemble the dish
- Using a wide pastry brush, spread the blueberry compote diagonally.
- In the opposite direction, sprinkle a thin line of caramelised porridge across the plate to create an ‘X’.
- Remove the panna cotta from the mould using a blowtorch to heat the sides. Then place where the two lines meet at the centre of the ‘X’.
- Garnish the plate using small dots of the lemon curd, fresh strawberries and blueberries, edible flowers and the puffed rice.
- Finish with a slice of dried orange.
About The Bracken Court Hotel
The 4-star Bracken Court Hotel is located in the picturesque village of Balbriggan, 30 minutes’ drive from Dublin’s centre. It offers free parking, free Wi-Fi and free newspapers, as well as spacious rooms with marble bathrooms and power showers. The Bracken Court Hotel has rapidly become a venue of choice for weddings in North Dublin and indeed the North East of Ireland.